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Cookbook author, restaurateur and chef Asma Khan is Andi Oliver’s guest, and she’s brought one of the most important dishes in her life to the table - kala channa.

This stewed, spiced black chickpea dish from India is traditionally eaten in Asma’s family after fasting during Ramadan - although Asma prefers to start with a few samosas first.

Andi and Asma talk about the history of kala channa as an important crop in India, reflect on how access to Indian ingredients has improved over the past couple of decades, and reveal the difference using fresh garam masala can make to the dish.

And Kimberley Wilson is on hand to explain the science of expanding ‘magic’ dried beans.

Asma also shares a great tip for building up the deeply flavoured layers of heat in her Kala Channa, and admits a surprising thing she loves to do with the leftovers.

Food Scientist: Kimberley Wilson
Food Historian: Neil Buttery
Producer: Lucy Dearlove
Exec Producer: Hannah Marshall
Sound Design: Charlie Brandon-King
Assistant Producer: Bukky Fadipe

A Storyglass production for Ö÷²¥´óÐã Radio 4